20.10.2026
Altmenschenbeseitigung in Dänemark
https://x.com/BjornLomborg/status/2112480987523289560
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Bjorn Lomborg @BjornLomborg
Cold-hearted 🖤
Copenhagen pushes elderly in retirement homes to eat little meat to cut CO₂
Can they please get more meat on, say, their birthday?
No. A left-wing councilor:
Climate targets for everyone. And old people are "precisely the generation that polluted the most"
https://kk.kommune-tv.dk/watch/11310/544?t=1h50m16s
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[TEXT]
"In the Alternative's view everyone, including older people, must help us meet our climate targests. And, as an aside, you could say that perhaps it is precisely that generation which has polluted the most."
Quote
https://x.com/BjornLomborg/status/2112110817659277399
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Bjorn Lomborg @BjornLomborg
Heartbreaking 💔
Copenhagen climate politicians push elderly in retirement homes onto minimal meat to cut CO₂
Birthday wishes for beef are sometimes rejected "for the CO₂ accounts"
Residents pay for the food but often get organic vegetarian instead of what they want
https://archive.ph/wo9OV
Guidelines (p.45): max 500g meat/week, max 80g beef/veal/lamb (~one kid's burger/week)
https://maaltider.kk.dk/sites/default/files/2021-10/Madlivsbog_SUF_0.pdf
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11:48 AM · Oct 20, 2026
35.7K Views
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https://www.berlingske.dk/indland/paa-plejehjem-i-koebenhavn-faar-aeldre-nej-til-oksekoed-paa-deres-foedselsdag-paa-grund-af-klimakrav-det-glade-vanvid
[PAYWALLED !]
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Inland
18. Oktober um 6:10 Uhr.
In einem Pflegeheim in Kopenhagen wird älteren Menschen aufgrund von Klimaauflagen an ihrem Geburtstag Rindfleisch verweigert: ,,Der fröhliche Wahnsinn".
Die Stadt Kopenhagen reduziert den Fleischkonsum in Pflegeheimen und erhöht den Anteil an Obst, Gemüse und Hülsenfrüchten, wie eine Analyse zeigt. Viele Senioren lehnen dies dankend ab. Die Mitarbeiter versuchen, ihren Widerstand mit einem besonderen sprachlichen Kniff zu überwinden.
Laut einer neuen Analyse gibt es in Kopenhagener Pflegeheimen zu wenige Hackfleischbällchen und zu viele ,,grüne Hackfleischbällchen" für die Bewohner.
(Foto: Signe Goldmann/Ritzau Scanpix)
Flemming Steen Pedersen
Journalist
In Kopenhagener Pflegeheimen wird den Bewohnern nur äußerst selten Rindfleisch serviert.
Selbst an ihrem Geburtstag kann es vorkommen, dass älteren Menschen ein Hackfleischsteak verweigert wird – mit der Begründung, dass ,,die CO₂-Bilanz berücksichtigt werden muss".
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https://www.berlingske.dk/indland/paa-plejehjem-i-koebenhavn-faar-aeldre-nej-til-oksekoed-paa-deres-foedselsdag-paa-grund-af-klimakrav-det-glade-vanvid
[PAYWALLED !]
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Indland
18. okt. kl. 6.10
På plejehjem i København får ældre nej til oksekød på deres fødselsdag på grund af klimakrav: »Det glade vanvid«
Københavns Kommune skærer ned på kødet til beboerne på plejehjemmene og skruer op for frugt, grønt og bælgfrugter, viser analyse. Nej tak, siger mange ældre. Ansatte forsøger at overvinde deres modstand ved at bruge et særligt sprogtrick.
Der er for få hakkebøffer og for mange »grønne frikadeller« til beboerne på plejehjemmene i København, lyder kritikken fra de ældre og ansatte i en ny analyse.
Foto: Signe Goldmann/Ritzau Scanpix
Billede af Flemming Steen Pedersen
Flemming Steen PedersenJournalist
Plejehjemmene i København serverer kun yderst sjældent oksekød for deres beboere.
Selv på deres fødselsdag kan de ældre opleve at få et nej, hvis de ønsker at få en hakkebøf – med den begrundelse, at der skal tages »hensyn til CO₂-regnskabet«.
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20.10.2026
How to cheat inmates of care homes
How to cheat inmates of care homes - the Danisch "Health and Care management", "Madliv Copenhagen" shows you how to do it...
Das oben genannte dänische PDF ist in Dänisch geschrieben. Das mag ja noch gehen. Aber die Formatierung ist so abartig, daß auch die Übersetzung mit Google-Translate sie übernimmt und einen unlesbaren Müll produziert. Grok, die Künstliche Intelligenz von Twitter, hat mir den Text lesbar rekonstruiert. Die Übersetzung ist in Englisch und Grok's Kommentare sind in Deutsch. Ich habe sie drin gelassen, Ehre, wem Ehre gebührt.
https://maaltider.kk.dk/sites/default/files/2021-10/Madlivsbog_SUF_0.pdf
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Health and Care management
Madliv Copenhagen
Contents
Foreword 5
Introduction 8
Goals and values 10
A common concern 11
Proper nutrition 13
Taste and culinary quality 21
Sustainable taste 25
Ecology 27
Climate-friendly meals 33
Less food waste 39
Hosting and social communities 43
Websites and materials 47
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[/b]A new step in a climate-friendly direction
Food is not just something we eat. And a meal is not just a time of day when we eat. Food and the meal strengthen community and build bridges between people across generations and social divides.
Food gives us energy and strength to enjoy life. And food leaves an imprint on our society – on the environment, food production and the climate.
Almost all the food we serve at our nursing homes and temporary day care centers is organic. That's because we have prioritized it. And because in Copenhagen we want to take the lead and focus on sustainability in public meals.
We can do something special with meals in the more than 1,000 public kitchens in the Municipality of Copenhagen. Since 2001, through joint efforts, we have made a major effort that has raised the quality of the food and strengthened the social communities around meals. This has resulted in healthy, tasty and sustainable meals that contribute to the ecological transition in society.
Good work ethic!
Health and Care Mayor
Marie Welling
If we have reached where we are in Copenhagen, it is thanks to the great work that you do every day in the kitchens. You help ensure that the Copenhageners in our nursing homes and temporary 24-hour stays get a healthy, nutritious and sustainable diet. Your work makes a difference to so many people, and you deserve great praise and recognition for your efforts.
Our shift to more organic food shows that public kitchens can't just keep up – we can lead the way. And now the next natural step is to focus on the climate footprint of meals.
Lord Mayor
Lars Weiss
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With the climate transition in the new Food and Meal Strategy, we are taking a new step in a more climate-friendly direction. The goal is to reduce the climate footprint of meals by 25 percent. This must be done without compromising nutrition, taste and the joy of eating. By purchasing food worth just over DKK 280 million annually, we as a municipality can help set a new climate-friendly course for sustainable food production.
The next four years of Madliv Copenhagen will help us achieve our goal of climate-friendly transition. This will be done through advice, courses and ongoing sparring on food and meal work.
We have set ourselves an ambitious goal. Not least because the organic conversion has already made our meals more climate-friendly. Now we must once again show that we in Copenhagen can lead the way – for the benefit and joy of Copenhageners of all ages.
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Food life Copenhagen
Side 8
The good food life
Madliv Copenhagen is an effort to provide tasty, sustainable and nutritious meals in the Municipality of Copenhagen. As part of the effort, everyone who serves public meals can get advice and courses from Meyers Madhus. The material here forms the basis for the advice courses – but it can also be used independently as support for working with the goals for food and meals that have been politically adopted in the Municipality of Copenhagen in the Food and Meals Strategy for 2020-2025.
The material is aimed at all professional groups involved in food and meals – for example, managers, kitchen staff, therapists and care staff.
Experience from working with food and meals over the past many years in the Municipality of Copenhagen shows that when all professional groups work together, the efforts are most successful.
Some sections will seem most relevant to managers, while others are specifically aimed at kitchen staff and others at nursing staff. However, all sections have an interdisciplinary dimension, and it is therefore a good idea to read the entire book, regardless of professional background.
For new employees, the material can be used as an introduction to food and meal work in the Municipality of Copenhagen.
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Food life Copenhagen
Side 9
Free advice and courses for all nursing homes and temporary 24-hour stays
In the Municipality of Copenhagen, all nursing homes and temporary day care facilities receive a consultation and development course from Meyers Madhus. The course is a help in working with the politically adopted goals for food and meals – and with the things that you are particularly concerned about. It is a collaboration that is based on your everyday life, challenges and needs, and it lasts twelve months, starting in September 2021, 2022 or 2023.
In addition to the course, you can sign up for courses, which are also free – and which are developed and targeted at the units in the Health and Care Administration.
You can also always contact Meyers Madhus for advice and guidance. For example, if you need to recruit new kitchen staff, you can get help with that.
Consulting and courses
Read the Food and Meal Strategy and more about advice and course offerings at maaltider.kk.dk or contact Meyers Madhus directly on tel. 26773116 or email: raadgivning-kk@meyers.dk.
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Food life Copenhagen
Side 10
A meal is not only a meal
This book is aimed at managers and employees in nursing homes and temporary residential care facilities in the Danish Health and Care Administration, where the target group is primarily older citizens.
Residents in nursing homes and temporary residential care facilities have different needs, and there are also different ways of organizing everyday life. Some units receive food from outside, while others produce the food themselves. The aim is for the book to encompass this diversity, so that everyone can get something out of it, regardless of what your everyday life looks like and what special considerations there may be for your residents.
The book is built around the overall goals and values for food and meals in the Municipality of Copenhagen, which are expressed in the Food and Meals Strategy from 2019. Each chapter delves into practical suggestions and inspiration for working with the goals. The chapters conclude with a small section titled "In Brief". It concludes the chapter with concrete suggestions for working with the theme in practice. They should be read as suggestions, not as a definitive list of answers.
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Goals and values
Madliv Copenhagen works with food and meals based on six overall goals, which are based on the Municipality of Copenhagen's Food and Meal Strategy, and which together set an overall direction for good meals in the Municipality of Copenhagen.
Each of the six goals has its own chapter. However, there will always be overlap, for example, nutrition is also a focus area in the section on climate.
1. Food must provide proper nutrition and strengthen health
2. Taste, quality and enjoyment of food must be paramount
3. 90 percent of the raw materials must be organic, and the kitchens must have The Organic Food Label in gold
4. The climate footprint of food must be reduced by 25 percent by 2025
5. Food waste must be reduced
6. Social communities and food culture must be strengthened
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Food life Copenhagen
Side 12
A joint project
Succeeding with food and meals is something that the entire nursing home or temporary 24-hour stay has a part in. The topics in the book touch on tasks and focus areas in the kitchen, in care, in management and in the involvement of the citizens. The plan is therefore for a joint interdisciplinary effort, where management and all professional groups each have something to contribute in interaction with the citizens. Experience has shown that the joint effort across all professional groups makes a difference.
Suggestions for working with interdisciplinary efforts
• Invite kitchen staff to staff meetings for nursing staff and/or into other relevant decision-making spaces across professional groups
• Put follow-up on food, nutrition and meals on the agenda – for example, make it a regular item at staff meetings and consider establishing a food committee with the participation of residents and possibly relatives.
• Take the initiative to ensure that kitchen staff, therapists and nursing staff can exchange knowledge and gain understanding of each other's work areas – feel free to let employees participate at meals at regular intervals.
• Develop (or update) a professional code of conduct or your own food and meal policy, where your most important values and routines are described – do it together and use it actively
• Prioritize relevant upskilling of kitchen staff as well as therapists and care staff – use the free offers for advice and courses
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1. Proper nutrition
Side 14
Food should provide proper nutrition and strengthen health
By serving tasty food that provides nourishment and energy for the day, you have the opportunity to support the well-being and functional ability of the residents. It is a task that largely relies on good cooperation between kitchen staff, nursing staff, activity workers, occupational and physiotherapists and dentists/dental care, where all professional groups have an important role.
The Health and Care Administration works according to the instructions *Nutrition, food and meals in nursing homes and temporary places*, which can be found on the intranet under Professional guidelines and instructions. The instructions are based on *Recommendations for the Danish institutional diet*, which can be downloaded from altomkost.dk.
In the official recommendations and guidelines, you will find many more nuances and target group-specific considerations in relation to nutrition than the general points of attention given here in this chapter. Furthermore, the Municipality of Copenhagen, in collaboration with the National Food Institute of Denmark and Meyers Madhus, has developed Pejle labels for nutritious and more climate-friendly food in Copenhagen's nursing homes, which you can read more about on page 34 in the section on Climate-friendly meals. The Pejle labels provide inspiration for making meals more climate-friendly, while taking into account the nutritional needs of the elderly.
A shared responsibility
The cooperation between the entire staff group, for example across shifts, is an important focus for ensuring proper nutrition – not least when residents eat all of the day's meals at the nursing home or temporary 24-hour care.
The nutritional status of residents is a multidisciplinary responsibility: Once the nursing staff has completed the nutritional screening, it is the kitchen's task to prepare the food according to the assessed diets so that residents can be offered the right food.
Daily communication between departments and the kitchen is important, so that everyone is updated on the needs of the residents, and whether individual residents, for example, need to be tempted more than usual during a period. Some residents must be forced to eat during the meal, while others get more appetite from a good chat and presence. You can read more about how you work to support the needs of the residents during the meal in the section *Hosting and social communities* on page 43.
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Nutrition calculation and production management
When the kitchen needs to calculate the nutrition of the day's menus, the Xena diet system, which is used in SUF, is a good help. All kitchens that employ staff with a nutritional background can access the program, which in addition to nutritional calculations can also be used as a production tool for the kitchens.
Xena can be used for example for:
• Production management in relation to shopping lists and prices
• Planning and preparation lists
• Recipe database
• Menu planning
• Nutrition calculation
• Labels and reports for marking and documentation, cf. requirements regarding self-control
• Ordering goods and dishes for the departments (additional module that can be purchased)
In Xena there is, among other things, a shared recipe database that all kitchens with access can use. You can enter the shared recipes into the kitchen's own recipe database and adjust so that you adapt the recipes to your local needs. When recipes are entered into Xena, they are automatically nutritionally calculated so that the recipe's energy, carbohydrate, protein and fat content is displayed. This can help you have better control over adapting the food to the nutritional needs of the citizens.
In kitchens in nursing homes and temporary 24-hour stays, it must be documented that the food meets the recommendations, but there are several ways to handle the nutritional calculation. The nutrition in the evening meal can, for example, be calculated in Xena as an average over a week's menu plan, which gives a good picture of whether the food meets the recommendations with a varied menu plan.
The same applies to lunch. If you always serve two types of open sandwiches for lunch, but the toppings change during the week, it is useful to calculate the nutrition as an average over the course of an entire week, so that you know what the nutrition looks like when the open sandwiches are served. To this is added the nutrition calculation from the warm dish, if such is also included in your menu.
It is also a good idea to plan menus and calculate nutrition for both breakfast and snacks, so you know that the food matches the residents' needs.
Always remember to communicate with the nursing staff about portion sizes, the composition and appearance of the dish in relation to the residents' meals and individual nutritional needs.
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The nutritional needs of the individual citizen
The Danish Health and Care Administration's nutritional screening tool is used, among other things, to assess which diet will be relevant for the individual citizen. Based on nutritional screenings, most nursing homes and temporary day care facilities will need to serve several diets, so that food is adapted to both citizens with a normal appetite (normal eaters) and citizens who eat little. Once the nutritional screenings have been completed, it may be a good idea to form an overview of the distribution of the individual citizens' nutritional needs, so that production in the kitchen follows the current needs.
Based on the nutritional screening, citizens should be offered systematic weighing to ensure that you detect unplanned weight loss quickly. This way, you can initiate nutritional interventions in a timely manner and reduce the risk of loss of physical and mental functioning.
Elderly people in need of a normal diet
The number of citizens in need of Normal Diet in Copenhagen's nursing homes and temporary day care varies, but typically represents a smaller proportion. Elderly people over 65 years of age should – if they are healthy and have a normal appetite – eat according to the official dietary guidelines and supplementary dietary guidelines for the elderly. Muscle mass decreases with age, and the activity level of the elderly is lower. In order to maintain as much muscle mass as possible, the elderly are recommended to have a higher protein intake. Energy requirements also decrease with age – both due to lower muscle mass and less physical activity. Therefore, "empty calories", such as sweets, should not take too much space from more protein-rich food.
It is a good idea to offer protein-rich snacks. The food for normally eating elderly people should consist of three main meals and two to three snacks.
Elderly people over 70 years of age and residents of nursing homes are recommended to take a daily vitamin D supplement combined with a calcium supplement. This applies regardless of whether the elderly person receives dairy products or not. The recommended amounts for vitamin supplements can be found in *Recommendations for the Danish institutional diet*.
When ensuring proper nutrition for normally eating elderly people, you should pay attention to the following:
• Make sure that the total intake of proteins over a day's meals is covered, and feel free to serve protein-rich snacks (see more about sources of proteins on page 35)
• Feel free to use some foods with complex carbohydrates and dietary fiber such as wholemeal bread as well as low-energy foods such as vegetables, etc. – especially if the appetite is very good
• Save on sweet, salty and fatty foods, as they take the place of important nutrients (think protein instead)
Food for picky eaters
Citizens who have a reduced appetite and are unable to eat full meals are picky eaters. Their meals should be small and high in energy and protein.
It is important to tempt picky eaters to eat what they want, when they want. Picky eaters should have 6-8 meals a day, including energy and protein-rich nutritional drinks. This also requires continuous focus and good knowledge sharing among staff, e.g. during shift changes. When ensuring the right nutrition for picky eaters, you should keep the following in mind:
• Ensure a high energy content in meals, for example from plant-based fats, nuts and seeds, mayonnaise or full-fat dairy products.
• Make sure there is protein in all meals of the day – including snacks (see more about sources of protein on page 35)
• Remember that scent stimulates the appetite – bake in the department, and think of other ways to spread a good scent of food.
• Save on foods with complex carbohydrates and dietary fiber such as wholemeal bread and low-energy foods such as vegetables, etc. However, feel free to serve fruit compote with cream and vegetable puree/mashed with added vegetable oils.
• Feel free to create variety by serving both salty and sweet snacks
• Feel free to serve snacks before breakfast and in the late evening hours.
• Energy and protein-rich nutritional drinks are especially suitable for picky eaters; feel free to make them yourself
• Supplement your diet with a daily vitamin and mineral supplement tablet
• Do not serve more than the eater can handle. Large portions can have a negative effect on appetite. It is better to offer small portions more often, and when the picky eater feels like it.
In the Health and Care Administration, the diet must be planned based on a daily diet of 9 MJ. Below is the planning norm for the energy-giving substances in the Normal Diet and Diet for Small Eaters, as well as the meal distribution for the Normal Diet and Diet for Small Eaters.
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Side 19
1. Proper nutrition
The planning standard for energy-yielding substances in Normal diet and diet for picky eaters
| | Normal diet for older | Diet for picky eater |
|------------------------------|-----------------------|----------------------|
| Fat (planning standard) | 32 E% | 50 E% |
| Protein (planning norm) | 18 E% | 18 E% |
| Carbohydrate (planning norm) | 50 E% | 32 E% |
The meal distribution for Normal diet and diet for picky eaters
| | Breakfast | Lunch | Evening meal | Snacks |
|--------------------------|-----------|---------|--------------|---------|
| Normal diet | 20-25% | 25-35% | 25-35% | 5-30% |
| Diet for picky eaters | 20% | 15-20% | 15-20% | 30-50% |
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1. Proper nutrition
Side 20
Dysphagia
Dysphagia is another word for chewing and swallowing difficulties, which many residents in nursing homes and temporary residential care facilities have challenges with to varying degrees. In the case of dysphagia, eating can cause pain, coughing and swallowing problems if the right precautions are not taken. This can lead to the patient not eating enough or not eating at all. You should therefore be aware of the following:
• Ensure that a therapist assesses the patient's possible need for a diet with modified consistency. Plan for the occupational therapist to regularly follow up on this need.
• Make sure to offer the occupational therapist's instructed consistency type for the individual citizen, and that it is offered consistently. A distinction is made between "soft", "gratin" and "creamy". These consistencies must not be mixed in the meal, as this increases the risk of swallowing errors.
• The processes where food is modified to "soft", "gratin" or "cream" are necessary in dysphagia, but can challenge the culinary quality. Have a continuous focus on how to best ensure the quality of food, and share good experiences with each other. Also remember that the better the food is in the starting point, the better it will be in modified form.
• The occupational therapist's work with posture correction, oral care, exercise, eating aids, etc. can make a big difference – and in some cases make it possible to eat food that is not consistency-adjusted, if the occupational therapist assesses it.
At synkevenligt.kk.dk you will find more information about working with diets for citizens with dysphagia, based on the efforts of the Danish Health and Care Administration in the area. For further information about diets with modified consistency, see the Diet Handbook (kosthåndbogen.dk).
Fluid requirements
Many older people experience decreased thirst, and many are also given diuretics. Dehydration is therefore a major nutritional problem in the elderly and can either directly or indirectly be a cause of hospitalization. When supporting proper hydration, all forms of fluid count in the calculation.
The most obvious are water, tea, coffee and milk. Sweet drinks such as juice and fruit juice can also be served, but sweet drinks immediately before a meal can reduce the appetite for nutritious food – especially when it comes to elderly people who eat little. For elderly people who eat little, energy-dense drinks can be a good source of calories: Cocoa milk, whole milk and homemade energy and protein drinks are recommended as part of the daily fluid intake. Under normal conditions, it is recommended to drink at least 1.5 liters daily, but taking into account weather conditions and physical activity.
To keep track of fluid intake in the elderly, you can use the following suggestions:
• Create a fluid schedule if necessary so that staff can follow up on fluid intake, even during shift changes
• Ensure a clear division of roles – who is responsible for the individual citizens?
• Communicate across professional groups so that you coordinate across kitchen staff and nursing staff which drinks are offered and when
• Ensure that all departments have a selection of drinks items that can be served as needed
Focus on snacks
Snacks are important if older people are picky eaters. Older picky eaters should generally have about half of their daily energy intake from snacks. Therefore, snacks are an important focus to ensure proper nutrition throughout the day.
The following suggestions can be used to ensure that snacks are eaten:
• Incorporate snacks into menu planning so that snack offerings are clear to care staff and residents
• Calculate the nutrition of snacks
• Ensure variety in your snacks, so that there are both sweet and savory options.
• Offer snacks throughout the day – including early morning and late evening
• Offer snacks in different ways; for example, a fixed assortment in the department or a snack cart that drives around the departments
• Communicate across professional groups so that you coordinate across kitchen staff and nursing staff which snacks are offered and when.
Use the recipes
The kitchen must work according to nutritionally calculated recipes, so that there is a continuous focus on ensuring that the meals support proper nutrition. The Municipality of Copenhagen has developed a large collection of recipes for climate-friendly food, which are nutritionally calculated for elderly normal eaters and elderly picky eaters, respectively. The recipes are available in Xena and via madopskrifter.kk.dk.
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1. Proper nutrition
Side 21
In short
• Work focused and continuously with nutrition screening and nutritional interventions, so that each citizen gets the food and interventions they need
• Make clear agreements between kitchen and care staff organized in the departments, so it is clear who is responsible for what
• Incorporate daily interdisciplinary communication routines so that everyone has the latest information about any adjustments to dietary forms and quantities.
• Follow the official dietary recommendations and guidelines, and consciously work with different diets for normal eaters and picky eaters.
• Make sure that the food contains enough protein – both when it comes to normal diet and diet for picky eaters, including dysphagia diet
• Focus on offering the right consistency type for citizens who need dysphagia based on the therapist's assessment
• Continuously monitor whether the food meets the nutritional requirements by nutritionally calculating the food in Xena
• Feel free to rely on recipes that have been developed and nutritionally targeted for the target group. The new climate-friendly and nutritionally correct recipes developed for the elderly can be found in Xena
• Make sure to keep an eye on the hydration status and fluid intake of the elderly. Use a chart to record fluid intake in cases where you need to be especially careful. This can prevent functional impairments and hospitalizations due to dehydration
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2. Taste and culinary quality
Side 22
Taste, quality and enjoyment of food must be the top priority
Delicious food that you can look forward to every day provides good experiences and solid points of reference. Good taste and culinary craftsmanship are an important driving force for other things to succeed, such as creating more climate-friendly meals – without sacrificing the joy of eating.
In this chapter, senses and taste are the most important. However, culinary quality is also related to the quality of the raw materials used and all the initiatives related to ecology and climate, which are discussed in the following chapters.
Involve citizens
For most people, food is something close and personal. Therefore, it is also important for many to have a say in what is served – just as most people have been used to over a long life. There are many considerations that must be reconciled in everyday life, but when there is time and space to use the citizens' wishes as a starting point and inspiration, it can make citizens more willing to eat.
The citizen's life history can also help to focus on habits and needs in connection with meals. The Health and Care Administration's dialogue guide: "Food History" can be a good help here. It can be found on the Health and Care Administration's intranet under Social and Health – "Food and Meals" – "Be well" – "Conversation about the citizen's eating habits".
When the food comes from outside
If you get meals or parts of meals from outside, there is still some room to improve the dining experience. These points of attention can contribute to a good dining experience:
• Follow instructions for heating and serving from the kitchen
• Don't heat food too long.
• Taste the food and use aromatic ingredients such as herbs, lemon juice and freshly ground pepper to spice up the meal.
• Explore and use the opportunities you have to make your own food. For example, bake your own bread or cake, and make savory and sweet snacks.
The appearance of the food
All senses are used when eating. What you see especially helps to create an expectation of the experience that awaits. The eyes can help to create security – or a slight insecurity about something unknown. When raw materials are cut, different colors are used in the food, herbs are sprinkled, and the work is done to prepare the food, you are well on your way to cooking for the eyes.
For citizens who eat with dysphagia, it is particularly important to pay attention to the fact that the food looks inviting and that the individual elements of the dish can be clearly distinguished.
The road to good taste
To achieve a good eating experience, all senses must be involved, and the food must be tasted several times during production. Building the sensory experience of a meal starts when you think about the flavors, textures, and aromas that will be part of the meal. It is only completed when the food has been tasted, served, and enjoyed at the table.
When working with the sensory experience, there are at least four levels at play: the food's appearance, consistency, aroma and taste.
Consistency
When preparing food for senior citizens – especially those with dysphagia – the work with different consistencies is limited. The crunchy and crispy components must be avoided, and the sensory experience must be enhanced where possible. This could be, for example, by making extra use of the colors, the arrangement or by using aromatic oils such as citrus oil.
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2. Taste and culinary quality
Side 24
Aroma
Aromas are everything that is perceived with the sense of smell, including when food is chewed. Aroma is therefore something different from taste, but is often referred to as taste in everyday speech – for example, the 'taste' of tarragon or licorice. Aroma is also what you smell through the air, which helps to create an expectation of what is on the menu.
The sense of smell decreases with age, so it can be an advantage to add extra aroma to the food when cooking for the elderly. For example, highly aromatic ingredients such as fresh herbs, lemon peel and dried spices can be used. Unlike the only five known basic flavors, there are thousands of aromas. Aroma is very often what is present in a lot of food when it tastes strong. When cooking for people with dysphagia, you need to pay extra attention to the consistencies and, for example, do not use a green sprinkle.
Taste
The mouth perceives five known basic tastes. Each of them does something different for the taste experience. When tasting food, we consciously or unconsciously look for a good balance between the basic tastes.
Salt
Salt enhances the taste of food. Most of us have good experience with seasoning food with salt, while the other flavors are more often overlooked. In addition to salt in different varieties, food can be salted with, for example, soy sauce, fish sauce and capers.
Sour
The sour taste keeps the sweetness and fat content of food in check. When food is seasoned with sour ingredients, the experience of freshness and lightness is promoted. Prepared vegetables, such as boiled and baked root vegetables, grains, beans, steamed broccoli, and cauliflower, become extra delicious with a little acid from, for example, vinegar or lemon juice. The condiment can be added sourness with, for example, vinegar, citrus juices, and sour milk products.
Sweet
When seasoned with sweet, the taste of the food is rounded out. Sweetness makes food more filling and especially balances out acidity in food. A little sweetness can also make bitter ingredients seem milder. In addition to sugar, food can be flavored with, for example, honey, syrup and fruit juices.
Bitter
It is rare to want to cook food that is very bitter. However, a little bitterness in the food from, for example, herbs, cabbage and bitter salads provides freshness and contrast to the sweet and fatty. Bitterness can be added with most spices and herbs (especially the stems), some salads, cabbage, citrus peels, olives, raw onions or cocoa.
Umami
Unlike the other four basic tastes that everyone is familiar with, umami, the fifth basic taste, can be a little harder to put into words. It can best be described as a sweet, rich taste of meat. It is important for a feeling of fullness in the food. Umami is usually something that needs to be built up slowly, sensory-wise – for example, by cooking tomatoes for a long time. Seasoning can also be used to enhance umami, for example, with parmesan, soy sauce, fish sauce or miso. When umami is good, you can get by with less salt. Good sources of umami are, for example, ripe tomatoes, mushrooms, parmesan and fermented products such as miso, soy sauce and fish sauce.
"Heat" or strong taste
The hot or strong taste, known from e.g. pepper and chili, is not a taste or aroma, but a nerve effect. While pepper and chili give a burning sensation (which is actually a slight pain), e.g. horseradish and mustard give a different, more prickly or cool sensation. Hot/strong taste is an important part of the sensory experience, but will usually have to be subdued. You can give food a hot/strong taste with e.g. pepper, chili, horseradish, wasabi, radishes, mustard, ginger, raw onion and raw garlic.
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Side 17 (Hinweis: Seitennummerierung scheint hier im Original möglicherweise verschoben)
In short
• Put taste, food enjoyment and favorite dishes on the agenda together, so that a good meal becomes a common goal that everyone shares in – for example at resident meetings
• Please put the involvement of citizens into a system, so that it is prioritized, and everyone experiences ownership of the meals. It may be a good idea to start this already at the move-in interview
• Seek inspiration and exchange recipes and ideas with colleagues across nursing homes and temporary daycare centers and take advantage of the climate-friendly recipes developed in Xena.
• Think about the interaction between basic taste, aroma, consistency and appearance in food
• Taste the food thoroughly, preferably several times and like together
• Serve the food in an appetizing way
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Sustainable taste – ecology, climate and quality
The transition to 90 percent organic in the Municipality of Copenhagen is very ambitious both in a Danish and an international context. With good kitchen craftsmanship, organic ingredients have become everyday life in Copenhagen kitchens. There is good reason to be proud of this – and to stick to it. With the new Food and Meals Strategy, all kitchens in the Municipality of Copenhagen must be registered with the Organic Food Label in gold.
While the Municipality of Copenhagen has been working on organic food, awareness of the climate footprint of food has increased. The next natural step in the effort for sustainable meals is working to reduce the climate footprint of meals.
Climate and ecology can go hand in hand
Climate and ecology are sometimes presented as opposites. Some organic raw materials have a higher climate footprint than the same raw material from conventional production. In other cases, it can be reversed.
In the Municipality of Copenhagen, there must be room for both ecology and climate considerations. The two agendas contribute in different ways to a broad and holistic approach to sustainability. With ecology, the Municipality of Copenhagen also prioritizes other important considerations than the climate: When organic raw materials are used in the kitchens, the food, fields, nature and groundwater are spared from pesticides, and the environmental impact of artificial fertilizers is limited. Organic production contributes to good animal welfare through the high requirements that organic farmers undertake to comply with, for example with regard to the animals' space and access to open air. These considerations are not always what gives the lowest climate footprint. For example, when animals have the freedom to move more, they use more energy and eat more feed. When they live longer before being slaughtered, the animals also have a higher overall climate footprint. In the Municipality of Copenhagen, considerations such as good animal welfare must be prioritized, even if the reduction of the climate footprint must then be obtained elsewhere.
Fortunately, working with ecology and climate are often two sides of the same coin in practice. For example, as part of the organic conversion, the Municipality of Copenhagen has received greener and more seasonal meals that reduce the climate footprint. The Municipality of Copenhagen's kitchens have been converted to organic operation by using kitchen craftsmanship as a driving force. In this way, the taste and quality of the meals have also increased, and it is the same method and approach that the climate conversion must be based on.
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3. Ecology
Side 28
90 percent of the raw materials must be organic, and the kitchens must have the Organic Gold dining label
If you are still a ways off from achieving 90 percent organic sourcing, here are some tips. If you are already at the goal, it may still be a good idea to regularly monitor your work with organics against the principles in this section. It requires ongoing effort to maintain the ecology, and there will almost always be things that can be strengthened.
The six basic principles for 90 percent organic kitchen operations are outlined here. They all tie in well with the climate efforts, which are discussed in the next chapter:
Roads to 90 percent organic raw materials – in combination with climate considerations
• Cook food from scratch – semi-finished and ready-made products are expensive solutions, especially the ecological ones
• Cook according to the seasons – it provides access to the availability of organic produce when it tastes best, more open land and less transport
• Use meat wisely – choose light meat, use the cheap cuts and in smaller quantities
• Use other protein sources – familiarize yourself with legumes, nuts, seeds, lentils and sustainable fish
• Minimize food waste – it frees up budget for organic food and reduces climate impact
• Purchase consciously – knowing the budget and purchasing thoroughly is the key to good solutions. For example, Xena can calculate cost price
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3. Ecology
Side 29
Cook from scratch with fresh ingredients
Food made from scratch with fresh ingredients gives the best taste experience. It also means that you avoid additives and can control, for example, the sugar and salt content in the food. Not least, cooking from scratch is crucial for making budget and ecology harmonize. Semi-finished and fully manufactured products are often expensive solutions, especially in the organic versions. If you use them, consider phasing them out.
• Processed potatoes
• Frozen fruit (other than berries)
• Bake off
• Ready-breaded fish
• Pre-marinated or stuffed meat and fish
• Ready-made cold cuts
Making everything from scratch can be a challenge. It's a good idea to start with something that you feel will enhance the dining experience and make a difference in your budget. Here are some examples:
Possible projects
• Bake your own wheat bread
• Bake your own rye bread
• Pickle your own asparagus, cucumbers, beets, etc.
• Stir the mayonnaise yourself
• Make your own berry and fruit compote
• Make your own pestos, spreads and hummus
• Make your own chutney
Cook according to the seasons
There are many good reasons to cook according to the seasons. When you follow the Danish seasons of raw materials and use organic vegetables grown in the open field as the basis for your menu planning, you use the raw materials when they have the greatest taste and nutritional content. As a citizen, you also experience the changes of the year on your plate. A focus on the season also goes hand in hand with climate considerations, as local seasonal vegetables do not have to be shipped from far away and stored in the refrigerator.
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3. Ecology
Side 30
Meat in an organic, climate-friendly kitchen
Switching to organic has always been about thinking carefully about the amount and type of meat, because it is the commodity group where the price difference between conventional and organic raw materials is the largest. Meat also has by far the largest climate footprint.
The organic account – for the Food Label and as a tool
It is a goal that all public kitchens in the Municipality of Copenhagen must be registered with the Danish Veterinary and Food Administration's Organic Food Label and achieve the gold label, which is given for 90-100 percent organic. There are some exceptions, however. Commercial kitchens that only produce the hot main meal for senior citizens with special nutritional needs may have difficulty achieving the Gold Food Label, but must, as a minimum, maintain the Silver Food Label.
To be registered with the Organic Food Label in gold, you must prepare a raw material policy. At kk.dk you can find a template prepared in collaboration between the Municipality of Copenhagen and the Danish Veterinary and Food Administration, which you can use as a starting point.
The organic statement from Hørkram gives a good overview of where you can focus to reach your goal. Especially when you are close to the 90 percent mark, it is often the work with the accounts – and the deliberate phasing out of certain conventional products – that makes it possible to reach your goal with organics.
In short
• Work based on the basic principles of organic farming, even when you are aiming for the 90 percent – there will always be development opportunities
• Take one step at a time when redesigning your kitchen
• Use organic accounting actively as a tool in restructuring / maintaining organic farming
• Develop your own raw material policy, which is a requirement when you must have the Organic Food Label in gold.
• Willing to work together with ecology and climate
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3. Ecology
Seasonal raw materials
January
Chervil, Orange, Long Mussel, Bolchebede, Chives, Radish, Pomegranate, Ramson, Kale, Spinach, White cabbage, Cod roe, Clementine, Long Mandarin, Parsnip, Parsley root, Mussel, Citron, Place, Spring onions, Cod roe, Courier, Apple, Cabbage shoots, Asparagus, Leaf cuttings
February
Turnip, Orange, Horseradish, Blood orange, Rhubarb, Mussel, Citron, Cod roe, Ramson, Carrot, White cabbage, Celeriac, Asparagus, Kohlrabi, Long Mussel, Citron, Onion, Courier, Parsley root, Place, Cod roe, Cabbage shoots, Turnip, Rhubarb, Radish
March
Ramson, Orange, Plaice, Mussel, Citron, Herring, Spinach
April
Parsley root, Mussel, Spring onions, Courier, Cabbage shoots, Asparagus, Leaf cuttings, Turnip, Horseradish, Rhubarb, Cod roe, Ramson, Carrot, White cabbage, Celeriac, Asparagus, Kohlrabi, Long Mussel, Citron, Onion, Courier, Parsley root, Place, Cod roe, Cabbage shoots, Turnip, Rhubarb, Radish
May
Asparagus, Long Mussel, Citron, Courier, Cabbage shoots, Turnip, Rhubarb, Radish, Ramson
June
Green beans, Pear, Asparagus, Raspberry, Beetroot, Celery, Hake, Plaice, Fennel, Corn, Herring, Scrub, Elderflower, Mackerel, Strawberry, Melon, Mushrooms, Courier, Nectar, Grapes, Apple, Hake, Bell pepper, Mackerel, Plaice, Melon, Scrub, New carrots, Summer cabbage, New potatoes, Squash, Mussel, Yellow beet, Rhubarb, Gooseberry, White cabbage, Plaice, Tomato, Celeriac, Kohlrabi, Salads, Herring
July
Cucumber, Broccoli, Herring, Peach, Blackberry, Scrub, Green beans, Glass bowl, Grapes, Raspberry, Pumpkin, Apple, Rosehip, Earthquake, Strawberry, Courier, Cherry, Hake, Orange, Hake, Corn, Mussel, Mackerel, Mackerel, Pomegranate, Melon, New celeriac, Kale, New carrots, Nuts, White cabbage, New potatoes, Palm cabbage, Earthquake, New onions, Pear, Christmas salad, Ribs, Plaice, Clementine, Plaice, Scrub, Celeriac, Blackcurrant, Mushrooms, Long, Pointed cabbage, Apple, Horseradish, Brussels sprouts, Squash, Tomato
August
Butternut squash, Scrub, Apricot, Glass bowl, Apple, Cucumber, Pumpkin, Cauliflower, Celeriac, Blueberry, Courier, Broccoli, Quince, Blackberry, Long
September
Long, Pointed cabbage, Leaf beets, Place, Peas, Cauliflower, Pear, Flowers, Brussels sprouts, Mussel, Savoy cabbage, Cucumber, Broccoli, Herring, Peach, Blackberry, Scrub, Green beans, Glass bowl, Grapes, Raspberry, Pumpkin, Apple, Rosehip, Earthquake, Strawberry, Courier, Cherry, Hake
October
Peas, Flowers, Red cabbage, Mussel, Herring, Beetroot, Butternut squash, Scrub, Apricot, Glass bowl, Apple, Cucumber, Pumpkin, Cauliflower, Celeriac, Blueberry, Courier, Broccoli, Quince, Blackberry, Long
November
New carrots, Summer cabbage, New potatoes, Squash, Mussel, Yellow beet, Rhubarb, Gooseberry, White cabbage, Plaice, Tomato, Celeriac, Kohlrabi, Salads, Herring, Long, Pointed cabbage, Leaf beets, Place, Peas, Cauliflower, Pear, Flowers, Brussels sprouts, Mussel, Savoy cabbage
December
Orange, Mussel, Pomegranate, Kale, White cabbage, Earthquake, Christmas salad, Clementine, Celeriac, Long, Horseradish, Brussels sprouts, Squash, Tomato, Peas, Flowers, Red cabbage, Mussel, Herring, Beetroot
*(Hinweis: Die saisonale Liste war stark interleaviert und teilweise unvollständig/fehlerhaft aus dem PDF extrahiert. Ich habe sie so gut wie möglich nach Monaten geordnet und bereinigt.)*
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4. Climate-friendly meals
Side 34
The climate footprint from food must be reduced by 25 percent by 2025
Because food has a large climate footprint, there is great potential to make a difference when food and meals become more climate-friendly. The Municipality of Copenhagen wants to take the lead and show that public kitchens can not only participate in a climate transition, but can also find solutions to inspire others – just as has been done with ecology. There are also more senior citizens who are interested in climate and want to help find solutions.
Climate footprint from farm to fork
When we talk about the climate footprint, we are talking about the emissions of greenhouse gases, such as CO2 and methane, that occur during the production of a food product – in the field and in the barn, during transport, during handling and possible processing in the food industry and until it lands in the kitchen and beyond. All processes in a food's 'life cycle' are taken into account – including, for example, the climate footprint from the feed given to livestock.
This means that each commodity has its own climate profile. Therefore, you need to have a fairly extensive knowledge of food production to know exactly why a chicken has a higher footprint than a bag of lentils, and what actually lies behind the climate difference between an avocado and an apple. Although there are many nuances in how a commodity affects the climate, some of the most important climate factors can be briefly summarized.
Cattle have the highest climate footprint
The cow is almost always highlighted when talking about food and climate. The climate footprint of cows is high for several reasons: A cow grows slowly and has time to eat a lot of feed before it is slaughtered. Some of the feed is grown in areas of the world where deforestation is taking place. Rainforest, which has a major negative impact on the climate. Cows are ruminants, which means that they emit large amounts of methane gas during digestion. Methane gas is a very powerful greenhouse gas – 25 times as powerful as CO2. When all of this is added together, the cow is at the top of the climate footprint. Because the footprint from the cow is large, the footprint from dairy products is also large – but still smaller than meat, as a cow can produce a lot of milk in its lifetime. Sheep are also ruminants, and lamb therefore also has a very high climate footprint. However, it is important to remember that some land benefits from being grazed by cows. Beef and dairy products also play an important role in our food culture, not least for the older generations. Therefore, dairy products and beef can well have a place in a climate-friendly kitchen, as can be seen in the indicators on page 40 – although beef only in smaller quantities.
Production – Processing – Distribution – Preparation – Consumption – Food waste
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4. Climate-friendly meals
Side 35–36
Light meat has less of a climate impact
Pigs and chickens grow faster and don't have as high a carbon footprint as cows and sheep. Because pigs and chickens are not ruminants, they don't emit as much methane gas as cows. That's why there's room for a little more of the light meat in a climate-friendly kitchen.
The green proteins
In greener and more climate-friendly meals, various plant-based sources of protein – such as legumes, nuts and seeds – are given an important place. What legumes in particular have in common is a very small climate footprint. Lentils, beans, peas and chickpeas grow on legumes, which themselves fertilize the soil. And there is not a particularly large climate footprint in agriculture and the food industry when the legumes are harvested, hulled, possibly shelled and dried.
Transport
Transporting food from one end of the globe to the other emits CO2. As long as the food is transported safely, for example by ship – and not by plane – transport only makes up a small part of the total climate account. For example, it means much more to the climate footprint whether we eat green than whether we eat local. However, transport still has a climate footprint, even if it is not the most important parameter. And there are many other good reasons to choose local ingredients in season, namely quality and taste, variety and the experience of the seasons.
Climate-friendly and nutritious food for the elderly
To make it easier to prepare nutritious food that can meet the goal of a 25 percent lower climate footprint in the Municipality of Copenhagen, the DTU Food Institute has prepared a set of benchmarks. This has been done in collaboration with nursing homes in the Municipality of Copenhagen and Meyers Madhus. The DTU Food Institute, together with the Danish Veterinary and Food Administration, is also behind the new climate-friendly, national dietary guidelines. The benchmarks paint an overall picture of how climate-friendly and nutritious meals in nursing homes and temporary 24-hour stays can look like where taste and food enjoyment are at the center. The benchmarks should be seen as help and inspiration for working with climate in menu planning, to ensure that the food meets the nutritional recommendations for both normal and picky eaters and ensures a sufficient supply of protein and nutrient density.
Consideration for the preferences and well-being of the elderly, and that they are served with sufficient nutritious food, is always crucial. Therefore, use the guidelines in combination with your experiences, nutritional calculations and knowledge of how you achieve the goal of tasty meals every day. Also remember that the Recommendations for the Danish Institutional Diet and the Health and Care Administration's instructions Nutrition, food and meals in nursing homes and temporary places apply.
When you cook for picky eaters, it is important to ensure that the elderly receive sufficient energy and protein through their meals. Green protein sources are not as easily absorbed as animal protein sources. This fact is taken into account in the guidelines – and therefore animal raw materials will also be included in the production to ensure proper nutrition.
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Side 37
4. Climate-friendly meals
The heavy and the light
Kg CO2E / Kg mad
| Food | Approx. kg CO₂e/kg |
|---------------|--------------------|
| Onion | 1.4 |
| Cabbage | 1 |
| Fish | 20 |
| Milk | 14 |
| Apples | 1 |
| Nuts | – |
| Mussels | 1 |
| Vegetable | 1 |
| Root | – |
| Legumes | 1.2 |
| Wheat | 1 |
| Potatoes | 1 |
| Eggs | 8 |
| Beef | 40–53 |
| Butter | 14.5 |
| Chicken | 10 |
| Cheese (Ost) | 21 |
| Lamb | 29 |
| Grey | – |
*(Quelle: World Resources Institute – Werte aus dem Text rekonstruiert, teilweise unvollständig im Original)*
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4. Climate-friendly meals
Side 39
Climate-friendly and nutritious meals at Copenhagen's nursing homes, temporary 24-hour care and Copenhagen Food Service
On these pages you will find guidelines for nutritionally correct and more climate-friendly meals that those of you who work in nursing homes, temporary daycare centers and in Copenhagen's Food Service can plan according to.
About the landmarks
The benchmarks have been developed by the National Food Institute of Denmark (DTU) in collaboration with nursing homes in the Municipality of Copenhagen and Meyers Madhus. To ensure that the food meets the nutritional recommendations for Diet for Small Eaters and Normal Diet, the benchmarks are based on calculations from the National Food Institute of Denmark (DTU).
The guidelines indicate recommended quantities for the whole day and recommended frequencies for foods in both the main hot meal and the rest of the day's meals. They can therefore be used as a guideline in nursing homes with production kitchens, nursing homes with reception kitchens, temporary 24-hour stays and food service manufacturers.
The benchmarks are a means of achieving the goal of a 25 percent lower climate footprint in meals in Copenhagen Municipality.
Also remember that Recommendations for the Danish institutional diet apply. Nutrition, taste, ecology and food enjoyment continue to be center in the Copenhagen Municipality's meals.
The guidelines can be seen as help and inspiration for working with climate in all meals during the day – both for breakfast, lunch, dinner and snacks.
When planning and preparing food for residents, base your decision on your own experiences with the preferences and needs of the elderly, as well as the consideration of serving food with sufficient protein and energy, as well as appropriate portions and consistencies.
Landmarks
For climate-friendly and nutritionally sound meals at Copenhagen nursing homes, temporary 24-hour stays and at Copenhagen Food Service
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Fertig.
Die saisonale Liste war besonders chaotisch interleaviert – falls du eine bessere Version oder Screenshots der Original-Tabelle hast, kann ich sie nochmal genauer machen.
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4. Climate-friendly meals
The 10 landmarks
1. Serve meat daily in moderate amounts and beef, veal and lamb in limited quantities
2. Serve fish daily and go for the most sustainable ones
3. Use legumes daily in main meals and snacks
4. Eat nuts and seeds daily in main meals and snacks
5. Use eggs and cheese in moderation and especially use protein-rich dairy products
6. Use plant-based fats at most meals and limit animal fats
7. Serve vegetables and fruit in different colors
8. Serve potatoes and both whole grain and non-whole grain products
9. Offer water and milk daily
10. Follow the season and use preferably fresh ingredients
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4. Climate-friendly meals
Side 43
Raw materials in focus
Meat and eggs
Use meat and eggs in moderation. When offering meat – choose especially poultry, pork and offal. Limit beef, veal and lamb.
Meat includes poultry, pork, offal and beef, veal and lamb, but also cold cuts.
Fish
Choose varied, wild-caught seafood in season. The fish should be MSC-labelled or labelled with Nature-friendly. Choose ASC-labeled or organic when the fish is farmed. Also remember the recommendations for fatty fish, such as herring and mackerel.
Legumes
Use a variety of legumes, such as chickpeas, split peas, lentils, and beans. You can also use legumes to thicken soups and sauces, in salads, and as flour in bread. Plant-based foods, hummus, and the like also count.
Nuts and seeds
Use nuts and seeds in all varieties and also products that contain nuts and seeds, such as marzipan bread and peanut butter. Bake bread and cakes with nuts and seeds. Choose a variety of nuts and seeds and be aware of excessive intake of, for example, cadmium and toxins. Read more at altomkost.dk.
Dairy products and cheese
Use protein-rich dairy products, such as ymer, ylette and skyr. Use cheese in moderation. Fatty dairy products include cream and sour cream.
Plant-based fats
Choose different vegetable oils such as rapeseed oil and grapeseed oil and plant-based products based on vegetable oil, such as plant-based margarine and mayonnaise. Limit butter.
Vegetables and fruit
Choose vegetables and fruit in different colours. Divide into dark greens like broccoli, kale and spinach, red and oranges like carrots, tomatoes and pumpkins and other vegetables like onions and leeks. Use mushrooms in moderation. Also supplement with green peas, which are particularly rich in protein. Be careful that the portions are not too large for the elderly.
Potatoes, whole grain and non-whole grain
Use potatoes and both coarse and light grain products. Non-whole grain products include white bread and white rice. Whole grain products include rye bread, oatmeal and whole grain flour.
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4. Climate-friendly meals
Side 44
The landmarks in menu planning
The recommended quantities
The recommended amounts are given as average amounts of food and drink consumed per person per week or per day. They are based on a total intake of 9 MJ and are targeted at diets for picky eaters and for citizens with a normal appetite.
The amounts for, for example, fruit, vegetables, fats and starchy products are different for picky eaters and for people with a normal appetite.
Protein-rich foods
For fish, meat and other protein-rich foods, the recommended amounts are the same for picky eaters and people with a normal appetite. The protein-rich foods are distributed evenly throughout the day and week, where it fits.
Other foods
The recommended amount of bread and cereals is less for picky eaters. To ensure the right protein content, more legume flour is therefore recommended for this target group. Picky eaters also get more fat.
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4. Climate-friendly meals
Side 45–47
Detailed implementation of the landmarks
1. Serve meat daily in moderate amounts and beef, veal and lamb to a limited extent
Applicable quantities: Consume no more than 500 g of cooked meat in total per week. Beef, veal and lamb should make up no more than 80 g.
- The hot meal: Use meat no more than 5 days a week in the main hot meal. No more than 1 time a week, the meat can be beef, veal or lamb. Use 75 g of meat per meal on average.
- The cold meal: Use only one type of meat as a cold cut in main cold meals daily, approx. 15 g per serving, equivalent to approx. one slice. Minimize beef, veal or lamb to max. once every 2 weeks.
2. Serve fish daily and go for the most sustainable ones
Applicable quantities: Serve about 300 g of cooked fish per week.
- The hot meal: Serve fish or shellfish at least once a week in the hot meal, approximately 125 g per meal. The distribution can vary, for example, serving 125 g in the main course or 100 g in the main course and 25 g in a side dish.
- The cold meal: Serve fish or shellfish daily as a cold main course. Use about 25 g of cooked fish per serving.
3. Use legumes daily in main meals and snacks
Applicable quantities: Serve approximately 300 g of cooked legumes per week. Additionally, supplement with approximately 300 g of legume flour or protein powder per week for people who eat little and approximately 100 g for people with a normal appetite.
- The hot meal: Legumes and legume flour should be included in hot meals 4-5 times a week, for example as a supplement to meat, blended into soups, for thickening sauces, as a filling in casseroles and legume flour in, for example, bread and pie dough.
- The cold meal: Also, use legumes and legume flour every day in the cold main meal and in snacks, for example as cold cuts, in bread and cakes.
- Especially for picky eaters: For those who eat small amounts, supplement daily with legume flour or protein powder in energy and protein drinks.
4. Use nuts and seeds daily in main meals and snacks
Applicable quantities: Use 225 g of nuts and seeds per week, preferably divided into 125 g of nuts and 100 g of seeds.
- The hot meal: Use nuts in the main hot meal 2-3 times a week. In addition, use seeds about 2 times a week in, for example, bread or in a side dish.
- Breakfast, cold meal and snacks: Nuts should be included in breakfast, lunch and snacks about 3-4 times a week and seeds should be included daily in small quantities. This can be, for example, in bread, as part of the topping, in muesli bars and cakes. It also counts when you use products such as marzipan bread and peanut butter, and when you bake bread and cakes with nuts and seeds.
5. Use eggs and cheese in moderation and especially use protein-rich dairy products
Applicable quantities: Use approximately 240 g of eggs and 140 g of cheese per week. Consume about 550 g of protein-rich dairy products per week. Additionally, serve 275 g of full-fat dairy products per week to people who eat small amounts.
- The hot meal: Use eggs once a week as the main element in the hot main meal, e.g. gratin. In addition, eggs and cheese can be included in smaller quantities in e.g. cheeses, pies and mayonnaise, etc. Use especially the protein-rich dairy products.
- Breakfast, the cold meal and snacks: Serve eggs and protein-rich dairy products daily as part of breakfast, a cold meal, or a snack. Use cheese no more than once a day.
- Especially for picky eaters: Use full-fat dairy products in meals about 1-2 times daily.
6. Use plant-based fats at most meals and limit animal fats
Applicable quantities: Use approximately 125 g of fat in total for citizens with a normal appetite per week. At least half should be vegetable. Use approximately 325 g of fat per week for people with small appetites. More than half should be vegetable.
- The hot meal: Use plant-based fats such as vegetable oils in meals. This can be, for example, in pie dough, baking and frying. Use animal fats such as butter in no more than 1-2 main meals per week.
- Breakfast, cold meal and snacks: Use plant-based fats in most meals. This can be in cold cuts, cakes and bread, for example. Mayonnaise and other plant-based spreads also count. Butter on bread can be used 1-2 times a day.
7. Serve vegetables and fruit in different colors
Applicable quantities: Use approximately 400 g of vegetables and fruit per day for citizens with a normal appetite and approximately 100 g for citizens who eat little. Serve some juice with this.
- The hot meal: Serve vegetables or fruit with all hot meals and both dark green and red/orange vegetables and peas several times a week.
- Breakfast, the cold meal and snacks: Offer vegetables or fruit with all main meals and also as part of snacks.
- Especially for picky eaters: Please note that vegetables and fruit are prepared so that they do not take up too much space.
8. Serve potatoes and both whole and non-whole grain products
Applicable quantities: Use approximately 630 g of potatoes per week for citizens with a normal appetite and approximately 350 g for citizens who eat little. Serve extra if needed.
- The hot meal: Serve potatoes as a hot main meal 4-5 times per week. Vary with bread, pasta, rice, etc.
- The cold meal and snacks: Let whole grains make up about half of the grain products in the cold meal and in snacks. Whole grains include rye bread, oatmeal and whole wheat flour.
- Especially for picky eaters: Please note that the quantities of whole grain products for picky eaters are not becomes too large.
9. Offer drinking milk daily
Applicable quantities: Offer approximately 2.25 dl of milk per day – equivalent to 1-2 glasses of milk every day.
Offer drinking milk up to 2 times a day. Also offer water, coffee, tea, juice, etc. depending on preferences.
Serve whole milk to picky eaters and keyhole-labeled milk to residents with normal appetites.
Especially for picky eaters: Energy and protein-rich drinks should have a significant place in the diet for picky eaters.
10. Follow the season and use preferably fresh ingredients
Focus on seasonally changing ingredients and use dried products such as legumes, etc. all year round. Vary with lightly processed products like frozen spinach and chopped canned tomatoes.
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4. Climate-friendly meals
Side 48
Principles for menu planning for nursing homes and temporary 24-hour stays
When planning menus throughout the day and week, it may be a good idea to use the following planning principles as a guideline. The principles provide concrete suggestions on how you can implement the guidelines in your operations.
You should also be aware of whether your citizens are picky eaters or have a normal appetite. You can see this through the nutritional screenings that are done for each resident on your unit. Pay particular attention to ensuring that food for picky eaters is sufficiently energy and protein-rich; that the portions are the right size, and that residents who are picky eaters are offered six to eight energy-rich meals each day.
In your booklet about guidelines, you can see more practical examples of how the guidelines can be implemented in your everyday life. Remember to make sure to adapt the content and energy of the food to the right diets. You can adjust whether the hot meal is for lunch or dinner, and you can also serve snacks as suits you best.
The transition to more climate-friendly food purchasing is a process. Therefore, start making changes little by little so that citizens can keep up with the development and continue to experience tasty meals that they can look forward to every day.
Also pay attention to the overall nutrition of the citizens: When you reduce the amount of meat, remember to increase the amount of legumes, nuts and seeds. When you reduce animal fat, remember to increase vegetable fat, etc.
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5. Food waste must be reduced
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5. Food waste must be reduced
In the Municipality of Copenhagen, reducing food waste is a high priority. By avoiding food waste, you save on the climate footprint of wasted food.
Here are some suggestions for working to reduce food waste. Use them as inspiration for a joint reflection on food waste – or for a planned effort.
Around food waste
Keeping track of food waste is an ongoing focus that requires collaboration and communication across professional groups and areas. Food waste that occurs at mealtimes, for example, is not always visible to the kitchen. An effort to reduce food waste can be viewed as a circular motion as illustrated in the figure.
By thinking in these phases, you can start an effort over, for example, a month or two and ensure that the food waste effort is coherent and that each initiative is followed on.
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5. Food waste must be reduced
Side 51
A holistic effort
It may be a good idea to start with an interdisciplinary reflection on where food waste occurs in your facility and what may be causing it. This may be done at a staff meeting across professional groups or by setting up a food waste committee. Sharing knowledge from nursing staff to kitchen staff about residents' preferences and appetites before you start a food waste initiative can guide you on your way.
Where does food waste occur?
• From the refrigerator and kitchen storage
• In production
• From refrigerators in departments
• From barrels
• From plates
What are the causes of food waste?
Based on an initial reflection and conversation, you can choose to organize an effort with some of the measures described here.
Covering / Recording food waste
To effectively tackle food waste, you need to have a clear picture of how much food waste there is and where it occurs. In this context, it is a good idea to record food waste over a defined period. This can be done in different ways, depending on what fits into your everyday life.
Recording food waste can be time-consuming and a bit cumbersome, but many are surprised by the results once words, pictures and numbers are put in. Measurements are not something you need to do all the time, but they can be a useful tool for shorter periods and preferably recurring.
Recording food waste can be divided into three basic methods, which can be advantageously combined.
Pictures
A good way to record food waste is to take pictures of dishes, for example, before throwing away food from them. This gives a clear picture of the quantities, even if there are no scales. For example, you can make it a regular routine for a week to take pictures of all the food before throwing it away. The pictures can then be printed and collected in a folder with the date. You will then have good material to talk about and discuss solutions based on.
Observations
Kitchen staff do not always have an overview of how much food is thrown away during the meal. Therefore, it may be a good idea for the kitchen staff to participate in the meal at regular intervals. It is also a good idea to carry out a systematic survey with a question guide. You can find a template for a question guide at maaltider.kk.dk.
Measurements
Measurements with weights can be a suitable method for recording how much (in kilograms) ends up in the trash – especially if you want to focus on waste from specific food groups or from specific meals, e.g. lunch, hot meal, bread, coffee, protein drinks etc.
Once you have decided where and what you want to measure, you must appoint a person in charge who will ensure that buckets and scales are provided. All relevant colleagues must be informed so that the excess food is weighed before it is thrown away, and so that it is written down in a form over, for example, a week. You must decide in advance whether the food should be divided into groups of ingredients, or whether you want to note the number of kilograms more generally. Food waste measurements can be carried out in several places at the same time, for example both plate and dish waste in the departments at the same time as food waste from the department's refrigerator. This way, a more accurate picture is obtained of where the food waste is greatest.
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Side 52
Make a plan
Once you have recorded food waste over a period of time, you can find solutions together based on the results. Solutions will vary depending on where the food spill is happening and what you experience as the challenges. For example, these may include:
• Adjusting quantities in menu planning in compliance with nutritional calculations
• New ways of serving food, including organizing refills, etc.
• New agreements on communication, so that, for example, the number of diners and agreements on diets and special needs of the individual resident are known to everyone
• Changed routines in the kitchen – kitchen flow and awareness of using leftovers
In short
There is no one solution to managing food waste. It's about finding what works for you. Feel free to write the solutions into a plan that you follow up on.
Planning, quantities and communication
Reducing food waste is often associated with using leftovers. In practice, planning, awareness of quantities and communication are what, from experience, matter most.
An important balance
Although the benefits of reducing food waste are many, the effort must be balanced with other important considerations. For example, the ambition to limit food waste must not mean that citizens receive too little food. The use of leftovers must also be weighed against culinary quality, so that you find solutions that work and taste good. Finally, the time spent on, for example, measuring and recording must be commensurate with the results of the effort. Therefore, it is obvious to make measurements in short, recurring periods.
• Gain insight into your food waste by conducting a joint reflection and conversation followed by a survey with measurement and observation – for example, use the methods in this chapter.
• Create a plan to prevent food waste where all employee groups have a role and work together
• Think about food waste all the way around – from the kitchen to departments and serving
• Systematize the work on food waste and follow up according to a plan
• Focus especially on reducing food waste from foods with the largest climate footprint (see page 36)
• Ensure that all information about food waste finds its way to the kitchen so that staff have the opportunity to adjust purchasing and production
• Let kitchen staff participate in meals in the departments at regular intervals so that they can experience the food and meals in practice – this provides awareness of the use of bowls, cuts, quantities, etc.
• Make food, meals and food waste a regular item on the agenda at staff meetings where kitchen staff participate.
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6. Hosting and social communities
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Social communities and food culture must be strengthened
Meals are highlights of the day that most people look forward to and that help set the tone for the day for older people. It's not just about what's on the plate, but also about the company, the overall experience and the setting.
It might be a good idea to decide together what you want to get out of your meals and write it down specifically. Here is some inspiration for what you can focus on.
What are your meal values?
There are many ways to organize meals so that it supports the quality of life of the residents and at the same time ensures that the food is eaten and the nutritional needs are met. The meal should, as far as possible, be based on the preferences, needs and functional ability of the residents. The host plays a central role when it comes to the dining experience. It is not only about getting full at the meal, but for many residents it is also about being part of the community to ensure well-being in everyday life. There will be a difference between an evening meal with residents with dementia, a main meal at an activity center or a lunch with residents who need physical assistance to eat. There are also values that can be common denominators. Here are examples of values that can be prioritized when you work with meals at your home.
Recognizability
Rituals and regular routines provide security and a fertile ground for the joy of anticipation. The fact that the citizen knows that there is a time when it is 'meal time' and knows more or less how it happens and where, has value for people of all ages. Here, setting the table and airing out can be natural elements that prepare the citizen for the imminent meal. Once you have established the routines, it can be rewarding to break with them from time to time, as we know from holidays and parties.
Peace and quiet
The experience of calm and peace provides space to enjoy, think and talk calmly together. It is about the absence of disturbances from things that have nothing to do with the meal. In a busy everyday life, it takes a conscious effort to ensure calm.
Good time
Good time makes room for enjoyment and socializing. If the citizen has challenges with eating, it is extra important to have good time. Then there is also a better opportunity to let the conversation flourish.
Socializing, as much as possible
The mealtime gathering can be a good opportunity for new faces to become part of the community, but it is important to respect the individual. For example, citizens should have the opportunity to sit with those whose company they enjoy the most, and others should have the opportunity to choose to eat alone.
The hosting and the involvement
Hosting is about making an effort, taking initiative and guiding the citizens through the meal so that they feel welcome and included. Hosting a meal is a professional task that is based on the values and routines you have established.
The distribution of roles should be clear in advance. Choose one responsible host for the meal, or divide it up among several people to suit your everyday life.
When you let employees participate in the meal, you create cohesion and community around the meal. Please prioritize the shared meal and find the approach that works for you, so that the hosting is as good as possible. In some places, the solution may be an educational meal, where employees participate in the meal as hosts. In this way, they can also continuously observe and reflect on the residents' appetite, chewing and swallowing function, whether the resident is getting the right diet, and whether the resident needs aids during the meal. These observations are also relevant in connection with nutritional screening and nutritional interventions.
Active in the meal
Real involvement in what happens during the meal can have value for many different people in different ways – also as part of rehabilitation, where the focus will be on regaining or maintaining skills for the individual.
For some citizens, it may be valuable to help set the table, clear the table or present the food, just as the social element around the meal can be part of the rehabilitative effort. The involvement will always take place based on the citizen's assumptions, but the basic idea is that if the citizen can and wants to, they should have the opportunity to participate.
Therefore, serve the food as much as possible so that the citizen has the opportunity to personalize it. Both by taking from the dishes themselves, but also by being able to choose accessories and flavorings such as pickles, lemon wedges, pepper mills, mustard, cut herbs, etc.
The physical environment
The physical setting helps to set the mood for the gathering around the table, and there may be many different needs and considerations to take into account. Decide what characterizes a good space to eat in for you. Make sure that the tables and chairs are ergonomically correct in relation to those eating. This applies not least to citizens with special needs. It is also important that cutlery, dishes, plates, etc. are suitable for the diners and contribute to the atmosphere and the gathering that you want to promote at the table. For example, smaller and lighter dishes and bowls can make it easier to pass the food around the table.
Feel free to decide on specific elements: Should there be a tablecloth on the table? What tableware is used for what? How to set the table? Homely, cozy, and intimate are some of the qualities you can prioritize.
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6. Hosting and social communities
Side 57
Presentation of the food
The intentions of the kitchen staff for the meal are sometimes best conveyed by the kitchen staff themselves – not least when it comes to dysphagia. It can be a good idea to invite the kitchen staff to the ward to present the food. This also allows residents to give direct feedback on the food to the kitchen staff.
What can be done?
You may have an ideal image of a pleasant meal, but it is not always that the given framework and the needs and conditions of the diners harmonize with the ideal. If a citizen with dementia, for example, needs protection and the least possible disturbance, a classic table setting is not the way forward. If a citizen has a great need for help during the meal, it is not necessarily relevant to eat with other citizens.
In short
• Give the meal space and time, and feel free to prepare a description of a good meal at your place as part of a professional code or food and meal policy
• Focus on well-being and preferences in the meal, with room for diversity and consideration for individual wishes
• Make sure that the roles around the meal are distributed in advance, and that everyone knows their area of responsibility – even if it means supporting the elderly in taking care of the hosting
• Ensure that the physical environment supports the dining experience and the company
• Prioritize employees to participate in the meal as hosts and please give other professional groups the opportunity to participate
• Use the meal as an opportunity to observe the citizen's nutritional needs and any need for aids during the meal
• Talk about how you talk to citizens about food
• Respect individual wishes – such as wanting to eat alone
• Decide how, based on the residents' needs, you will actively involve them in the meal
• Use the meal as part of the rehabilitation with a focus on regaining or maintaining the residents' skills
• Remember the healthcare perspective in hosting and ensure that citizens have the right food and fluids in the right amounts.
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Websites and materials
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Websites and materials
Food and Meals Website in the Municipality of Copenhagen
maaltider.kk.dk
Recommendations for the Danish institutional diet
altomkost.dk
kosthåndbogen.dk
Recommendations for easy-to-swallow food
synkevenligt.kk.dk
WWF's fish guide – help choosing sustainable fish
fiskeguiden.wwf.dk
The Organic Food Label – information and registration
oekologisk-spisemaerke.dk
Climate-friendly and nutritionally-balanced recipe collection
madopskrifter.kk.dk
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Together for a good meal
Madliv Copenhagen is an effort for tasty, healthy and sustainable meals in Copenhagen Municipality.
The material here is a support for working with the goals of the City of Copenhagen's Food and Meals Strategy – for example, to get started with climate-friendly meals, reduce food waste and focus on everything from nutrition to interdisciplinary collaboration on food and meals.
Consulting and courses
The material here does not stand alone – all units can attend courses and receive advice from Meyers Madhus for free, based on your specific everyday life, challenges and priorities. Contact Meyers Madhus and hear more about the possibilities.
Contact Meyers Madhus
Web: maaltider.kk.dk
Mail: raadgivning-kk@meyers.dk
Tel: +45 26 77 31 16
Municipality of Copenhagen
Health and Care Administration
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